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Curry Pork Chops with Cauliflower and Rice

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PREP TIME
20 min
COOKING TIME
40 min
TOTAL TIME
60 min
SERVINGS
4 servings
Dinner Indian
Curry Pork Chops with Cauliflower and Rice
Ingredients
  • 3 cups water
  • 1 1/2 cups uncooked basmati rice
  • 4 cups cauliflower florets
  • 4 (4 ounce) pork chops, trimmed
  • 4 teaspoons curry powder, divided
  • salt and ground black pepper to taste
  • 1 teaspoon olive oil
  • 2 teaspoons all-purpose flour
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup buttermilk
  • 1/4 cup apple chutney
  • 6 green onions, chopped, divided
Instructions
1
Boil water in a saucepan over extremely high heat until it reaches its boiling point. Add uncooked white rice to the saucepan and stir gently.
2
In a separate container, combine water with uncooked white rice to create a one-pot meal. Place the saucepan over high heat and bring the mixture to its boiling point.
3
To cook the rice, reduce the heat to a low setting and cover the saucepan with a lid. Allow the rice to cook for 20-25 minutes, or until all the liquid has been absorbed and the rice is tender.
4
Simultaneously, prepare a steaming device by placing a metal insert into a saucepan. Fill the saucepan with water, leaving about an inch at the bottom.
5
Cover the saucepan and bring the water to a rolling boil over extremely high heat. Add cauliflower florets, cover again, and steam until they are just tender, about 4-5 minutes depending on their thickness.
6
Remove the cauliflower from the steamer and set it aside for later use.
7
In a separate bowl, mix together 1.5 teaspoons of curry powder, salt, and pepper to season the pork chops.
8
Heat a generous amount of olive oil in a large skillet over medium-high heat. Arrange the seasoned pork chops in the skillet and cook until they are no longer pink in the center, about 3 minutes on each side.
9
Place the cooked pork chops on a serving platter and cover them with a lid to keep them warm.
10
In the same skillet, combine the remaining 2.5 teaspoons of curry powder and flour to create a thickening agent.
11
Whisk together chicken broth, buttermilk, and apple chutney in the skillet. Continue cooking until the curry sauce has thickened to your liking.
12
Stir in the cooked cauliflower and 1/2 of the green onion; cook until the cauliflower is heated through.
13
Place a portion of cooked rice on each plate, followed by a pork chop. Spoon the curry sauce over the top of the pork chop and sprinkle with remaining green onions for garnish.